What a nice bread to make - and it only took half a day since I already had the starter build ready - retarding in the fridge. It is what Phil calls simple baking which is why I chose it. It has to simple and stress less after all these 3 day ordeals of late :-). Rye SD with caraway is my favorite bread - by far. This one besides being easy, is also top notch. Phil knows his bread baking ! Lovely texture and taste, crispy crunchy crust to cut but soft and chewy when eaten. I had it plain, buttered, toasted, creamed with cheese and it was all good. The lox was frozen but I bet it too would have been fabulous with this fine bread. This is a fine every day family rye that almost all will enjoy. Here are some more pics of how I did it - which is far away from what the pro's like Phil do and my sorry attempt proves it. Still haven't got a decent camera, so the cell phone shots will have to do.......

I'm getting better slowly but surely. It is a nice feeling . Bake Phil's 40% Rye with Caraway. You will like it.

is very good. Thanks for your kind comment. I am doing a spelt, farro version with Anise, caraway and fennel seed and less white flour. Old Betsy just beeped that she hit 500 F. Now only 25 minutes before this variation goes in for baking. Pumpernickel is my favorite, bagel and bread. Get your recipe straightened out so I can bake it !!!

I really like your 40% rye w/ caraway bread very much and that it is easy, stress less and fast, comparatively, to make. You have a real winner. I baked off another bread today based on yours that added 10% spelt and farro while reducing the white and mating it with hanseata's anise and fennel seed on top of the fennel. I was too chicken to spice it right (enough) so it came out muted instead of the bold it should be. It was earthier because of the more whole milled flours - a little spelt in most breads is a winner in my book. You are inspirational for the feable bakers like me. But we outnumber you so keep the bread coming !!!!

I posted the new one today too. See what you have done? Tomorrow I'm adding fresh avocado, yogurt and whey water to the 40% rye w/ caraway per isand66's strange bread he posted today. I'm hoping it doen't turn into a green ooze that eats the homestead :-)

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